Search
by Ingredient

Red & White Pasta, Tomatoes & Beans

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by shawnandlisa

This simple side dish is a good source of fiber. Increase the portion size and it doubles as a meatless main dish.

YIELD

1 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

8 231.2
OUNCES ML/G PASTA SHELLS
small, uncooked
1 15
TABLESPOON ML OLIVE OIL
1 1
SMALL SMALL ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
15 433.5
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
canned, rinsed, drained, prefer cannellini
1 5
TEASPOON ML SAGE *
1 5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 ½ 355
CUPS ML CHERRY TOMATOES
quartered
¼ 59
CUP ML PARSLEY LEAVES
finely chopped
2 3E+1
TABLESPOONS ML LEMON JUICE
½ 118
CUP ML PARMESAN CHEESE
grated

Directions

Cook pasta according to package directions; drain.

Meanwhile, warm oil in a large skillet over medium heat.

Add onion and garlic.

Sauté for 3 minutes.

Add beans, broth, sage, oregano, basil, salt, and pepper.

Cook for 5 minutes, stirring often, and mashing some of the beans to thicken sauce.

Stir in tomatoes, parsley, and lemon juice. Heat through.

Toss pasta with tomato-bean sauce and cheese; serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1285g (45.3 oz)
Amount per Serving
Calories 1177 24% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 1477mg 62%
Total Carbohydrate 55g 55%
Dietary Fiber 31g 123%
Sugars g
Protein 139g
Vitamin A 76% Vitamin C 125%
Calcium 101% Iron 107%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe